Mini Grapefruit Drizzle Cakes

Mini Grapefruit Drizzle Cakes

I have memories of eating grapefruit halves as a ‘healthy’ breakfast choice when I was younger, but having to coat them with a layer of sugar to offset the sourness. Most likely as a result of this, I have often overlooked the grapefruit in favour of other citrus fruits when baking - until now!

These cute little cakes are a simple take on a classic drizzle style bake, with the grapefruit offering a unique balance of sweetness and acidity (just right for my sweet tooth). I used pink grapefruits, which are generally a little sweeter than red or white varieties - but that’s just my preference and you can choose to use any type if you prefer.

I baked the cakes in a standard muffin pan and turned them upside down to decorate. They look like mini Bundt cakes but without having to invest in a new tin (it took me ages to figure that trick out). It also means the grapefruit glaze drips down the sides perfectly - though be careful not to make the icing too thin.

No grapefruit was wasted in the making of these cakes either. The zest is used for the sponges, the juice makes up both the syrup and the glaze and, finally, I used the peel to make a candied fruit topping! (Though this is an optional extra if you’re short of time).


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